The Unlikely Cookhttps://sheercookery.wordpress.com
Taking it one dish at a time.Fri, 18 Aug 2017 04:44:30 +0000enhourly1http://wordpress.com/https://s2.wp.com/i/buttonw-com.pngThe Unlikely Cookhttps://sheercookery.wordpress.com
MetroMart—a boon and a first for Philippine web-based store delivery serviceshttps://sheercookery.wordpress.com/2016/06/11/metromart-a-boon-and-a-first-for-philippine-web-based-store-delivery-services/
https://sheercookery.wordpress.com/2016/06/11/metromart-a-boon-and-a-first-for-philippine-web-based-store-delivery-services/#respondSat, 11 Jun 2016 07:19:45 +0000http://sheercookery.wordpress.com/2016/06/11/metromart-a-boon-and-a-first-for-philippine-web-based-store-delivery-services/]]>One of the things that I’ve been hoping for is a good delivery service when it comes to buying groceries. I’m wheelchair-bound because of progressive multiple sclerosis, and need to plan my day to get things done. I have to find ways to continue to function. The key to this are strategy and efficiency.

Stumbled upon MetroMart’s Facebook Page, and registered for the service. Was happy to find fresh produce, meat, and seafood from SM Supermarket.

They currently cater to Makati, Taguig, Mandaluyong, and Pasig, and charge a ₱40 delivery fee per store. So if you buy something from Eric Kayser, Babci and Benefit, that’s ₱40 (3) = ₱120. Or if you buy groceries only from one store like SM Markets, that would be ₱40 in addition to the total cost reflected in your Check-out page. That fee is waived for first-time deliveries.

Their friendly and highly interactive customer representative will keep you updated based on the instructions you’ve specified on the Check-out page.

The prices reflect store prices. And if the price varies, you may elect to be informed about it, or give them the authority to purchase the goods (or their substitute) immediately.

I purchased meat and fresh produce, and was immediately informed about availability and change in prices.

MetroMart personnel was helpful and efficient. And the shopper selected the good stuff.

Very happy with the outcome. Will definitely use their services again.

MetroMart is an enabling service for people like me with mobility concerns. I can get things done in a way that is affordable, and doesn’t cause too much stress (especially since I’m trying to recover from a nasty relapse).

In a separate bowl, whisk 1 large egg till light-colored and fluffy. Add 3 tablespoons of honey and continue to whisk so that it retains its consistency. Add 2 tablespoons of sunflower oil and 1 tablespoon extra virgin coconut oil. Whisk again. Add the almond milk mix that you made earlier on, and keep whisking to make sure it stays light and fluffy.

Create a well in the middle of the bowl with the dry ingredients and pour in the wet ingredients. Gently fold the wet with the dry stuff. Do not mix the batter too much because it will yield hard pancakes. This is also the time when you add the tidbits and/or fruits that you want, but make sure they are dry and are at room temperature.

]]>https://sheercookery.wordpress.com/2016/06/11/fluffy-blueberry-pancakes/feed/0sheercookeryGluten-free, Dairy-free Bibingkahttps://sheercookery.wordpress.com/2015/12/19/gluten-free-dairy-free-bibingka/
https://sheercookery.wordpress.com/2015/12/19/gluten-free-dairy-free-bibingka/#respondSat, 19 Dec 2015 01:00:49 +0000http://sheercookery.wordpress.com/2015/12/19/gluten-free-dairy-free-bibingka/]]>Today, I read something beautiful from the Facebook Page of MS—Living Symptom-Free that says, “When MS knocks you down, roll over and look at the stars”. So that’s what I’m attempting to do today—look at the stars.

Anyway, ‘tis the season to be jolly, and in the spirit of nostalgia (and trying to add flavor to my life), here is my take on gluten-free, dairy-free bibingka that doesn’t use refined sugar.

First of all, preheat your oven at 190ºC before preparing your ingredients.

Get a small circular cake tin (about 7 inches in diameter), grease with either coconut oil or sunflower oil, then line with a banana leaf, cut to fit the container. Lightly spray with sunflower oil then set aside.

In a medium-sized bowl, sift together a cup non-glutenous rice flour, a fourth of an eight (or 0.03125) teaspoon (or let’s just say a very frugal Ebenezer Scrooge dash) of salt, and 1 ½ teaspoon of baking powder.

Add the flour mix into the batter and mix till smooth. Pour into the baking container you prepared earlier. Top with the whites of the salted eggs and place it in the oven to bake. I included the yolk just for the picture, but removed it before eating it because it’s just too salty for my taste (or maybe it’s because this recent bug has compromised my tastebuds).

After 15 minutes, shift the temperature to 150ºC and leave to bake for another 20 minutes. Lightly coat it with some Earth Balance™ dairy-free, soy-free and gluten-free butter, and top with coconut shavings. Eat with your favorite morning beverage.

This should feed 4 people, so enjoy a piece and find 3 people to share this with (or chuck it in the fridge so you can heat and serve it later). It’s tempting, but don’t gobble this up on your own in one go. And that’s true for most of the recipes on this website.

]]>https://sheercookery.wordpress.com/2015/12/19/gluten-free-dairy-free-bibingka/feed/0img_7433-1sheercookeryBeef, Corn and Carrots Chilli with Ricehttps://sheercookery.wordpress.com/2015/12/12/beef-corn-and-carrots-chilli-with-rice/
https://sheercookery.wordpress.com/2015/12/12/beef-corn-and-carrots-chilli-with-rice/#respondSat, 12 Dec 2015 10:24:00 +0000http://sheercookery.wordpress.com/2015/12/12/beef-corn-and-carrots-chilli-with-rice/]]>MS loves its surprises, and just when I think I’ve got a handle on things, it throws me a curveball, and I’m back to zero. Socrates once said, “The only true wisdom is in knowing you know nothing.” Being aware that I know jack (no, not the one who perished because he gallantly let Rose monopolize the use of a wooden door as a flotation device when that ship sank in that movie) is as close to true wisdom as I can get.

There’s a protocol for people with MS. It maintains that lean beef and chicken liver enhance brain function. Seeing as there isn’t any chicken liver handy at the moment, lean beef seems like a good idea.

]]>https://sheercookery.wordpress.com/2015/12/12/beef-corn-and-carrots-chilli-with-rice/feed/0IMG_7147-0sheercookeryCashew Butter-Maple-Pili Cookieshttps://sheercookery.wordpress.com/2015/12/07/cashew-butter-maple-pili-cookies/
https://sheercookery.wordpress.com/2015/12/07/cashew-butter-maple-pili-cookies/#respondMon, 07 Dec 2015 09:28:58 +0000http://sheercookery.wordpress.com/2015/12/07/cashew-butter-maple-pili-cookies/]]>My nutbutters arrived today. They are delicious and sourced from a local supplier. My husband has been so sweet about taking care of me that I decided to surprise him with this before my chronic fatigue sets in again, and I turn into a pumpkin. Been ill lately, and I’m trying to lighten things up because I want his memories of me to be happy, tinged with love, laughter, and good food.

Anyway, it’s pretty simple to make. I can’t see that well so I’m hoping this turned out okay.

Scoop each cookie ball on a lined baking tin, making sure to leave ample space in between each of them as they will expand.
Drizzle with some raw coconut sugar and embed each cookie ball with glazed pili nuts.

Bake in a preheated oven at 150ºC for 22 minutes.

Cool and enjoy with your favorite warm beverage.

]]>https://sheercookery.wordpress.com/2015/12/07/cashew-butter-maple-pili-cookies/feed/0IMG_6884-0sheercookeryMug Cakehttps://sheercookery.wordpress.com/2015/12/01/mug-cake/
https://sheercookery.wordpress.com/2015/12/01/mug-cake/#respondTue, 01 Dec 2015 06:30:06 +0000http://sheercookery.wordpress.com/2015/12/01/mug-cake/]]> After my recent relapse, I’ve been hobbling my way towards recovery. I’ve been given a cross, and told to have faith and manage my expectations.

Admittedly, it’s a huge lifestyle shift. I’ve gone from being sturdy and efficient to relearning things that I used to be able to do with my eyes closed. No matter. I’m alive and will continue to fight the good fight.

Moving on to happier things, my favorite kind of indulgence is one that is budget-friendly and easy to make.

Pour in lightly greased mugs and bake in a preheated oven at 150ºC for 25 minutes (or in a microwave oven for 1 minute and 50 seconds at 1000 watts).

Cool and top with strawberry slices. It’s in season now so I got a pack for about P100 at the supermarket.

]]>https://sheercookery.wordpress.com/2015/12/01/mug-cake/feed/0IMG_6730-0sheercookeryHoliday Banana Loafhttps://sheercookery.wordpress.com/2015/10/26/holiday-banana-loaf/
https://sheercookery.wordpress.com/2015/10/26/holiday-banana-loaf/#respondMon, 26 Oct 2015 04:40:44 +0000http://sheercookery.wordpress.com/2015/10/26/holiday-banana-loaf/]]>So blessed to have the kindest, most resourceful husband ever. Knowing that I haven’t been well enough to bake anything, he went through my recipes and made a loaf of Holiday Banana Goodness yesterday with stuff from our small pantry (because what could be better than cooking awesome food on a budget?). I normally despise raisins, but love them in this loaf. It was a bit charred on top, but I liked it. He also put some pumpkin seeds on it, which I think is creative (you don’t have to do this bit—you can sprinkle yours with muesli, granola, crushed walnuts or whatever strikes your fancy).

Combine the following dry ingredients:

1 cup of rice flour

¾ cup of potato starch

¼ cup of cassava starch

½ cup of coconut sugar

1½ teaspoon of baking powder

1 tablespoon of coffee powder

1 teaspoon cinnamon

1 teaspoon nutmeg

½ teaspoon of salt

Include the following wet ingredients:

2 tablespoons of coconut oil

1 tablespoon of butter

113g of unsweetened apple sauce

¼ cup of water

2 mashed bananas

Blend everything well then add:

½ cup raisins

½ cup walnuts

½ cup of chocolate chips

Fold in 2 egg whites beaten to a stiff peak. Pour in a greased and lined loaf tin, top with either muesli, crushed walnuts, pumpkin seeds, whathaveyou, and bake at 180ºC for 30 to 35 minutes.

Eat with a scoop of dairy-free, gluten-free chocolate gelato from Gelatissimo™, and/or a dollop of cashew nutbutter in vanilla chai from Made by Max™.

]]>https://sheercookery.wordpress.com/2015/10/26/holiday-banana-loaf/feed/0IMG_5874-0sheercookeryMini Chocolate Pecan Cakeshttps://sheercookery.wordpress.com/2015/10/09/mini-chocolate-pecan-cakes/
https://sheercookery.wordpress.com/2015/10/09/mini-chocolate-pecan-cakes/#respondFri, 09 Oct 2015 08:06:45 +0000http://sheercookery.wordpress.com/2015/10/09/mini-chocolate-pecan-cakes/]]>Down with the flu. It’s just the thing that a person with an auto-immune disease needs. Ah, well, what’s life without a bit of peril, eh? To cheer me up, my husband made me a sweet treat that‘s gluten-free and dairy-free. Huzzah!

Can’t really see straight, but I really appreciate his effort, and his ability to follow my old recipes. This is a simple one.

In a food processor, combine:

¼ cup of almond flour

¼ cup of potato starch

¼ cup of tapioca flour

½ cup of cocoa powder

½ cup of coconut sugar

2 tablespoons of coconut oil

2 tablespoons of walnut oil

¼ cup of crushed pecans

½ teaspoon of salt

1½ teaspoon of baking powder

¼ cup of almond milk

1 tablespoon of coffee powder

1 whole egg

Place in 4 regular-sized ramekins that have been greased and lined. Top each cake with more crushed pecans.

Either bake the batter in a preheated oven for 35 minutes at 180ºC or microwave it at 1000 watts for 2 minutes.

Serve with a scoop of gluten-free, dairy-free and sugarfree ice cream and some ripe strawberries.

]]>https://sheercookery.wordpress.com/2015/10/09/mini-chocolate-pecan-cakes/feed/0IMG_5509-0sheercookeryCrumbly Chocolate Chip Oatmeal Cookieshttps://sheercookery.wordpress.com/2015/09/28/crumbly-chocolate-chip-oatmeal-cookies/
https://sheercookery.wordpress.com/2015/09/28/crumbly-chocolate-chip-oatmeal-cookies/#respondMon, 28 Sep 2015 07:41:21 +0000http://sheercookery.wordpress.com/2015/09/28/crumbly-chocolate-chip-oatmeal-cookies/]]> An affordable way to stave off hunger is to stock your pantry with homemade treats using what you have at home. It has been a challenging month, and I thought of making choco chip walnut cookies to cheer my husband up.

Fold some chocolate chips and nuts (I used the leftover crushed walnuts from another recipe) into the dough. Scoop and place the dough on a greased and lined baking tin. Leave ample space in between each scoop so that the cookies spread evenly. Bake in a preheated oven at 180ºC for 20 to 25 minutes (or in a microwave oven for 1 minute at 1000 watts). Cool on a rack before placing the cookies in dry and sterilized jars. Easy peasy.

]]>https://sheercookery.wordpress.com/2015/09/28/crumbly-chocolate-chip-oatmeal-cookies/feed/0IMG_5436sheercookeryNo-bake Hazelnutbutter Ballshttps://sheercookery.wordpress.com/2015/09/20/no-bake-hazelnutbutter-balls/
https://sheercookery.wordpress.com/2015/09/20/no-bake-hazelnutbutter-balls/#respondSun, 20 Sep 2015 10:14:30 +0000http://sheercookery.wordpress.com/2015/09/20/no-bake-hazelnutbutter-balls/]]>
This is my gluten-free, dairy-free version of an old favorite that I am no longer allowed to have, but have fond memories of. I figured this one out after I noticed how the dryer version of my hazelnutbutter was malleable like dough, and tasted like Ferrero Rocher™ (except, let’s face it, the original is waaaayyy better, but this is yummy, too, it’s just not too much like Ferrero—more like the niece of the wife of the cousin of its distant cousin).

It’s pretty simple: get a tablespoon of hazelnutbutter (used a homemade version which recipe appears after this), flatten it on your palm, put a dot of Made by Max™ cashew butter in crunchy cacao (or any nutbutter of your choice), seal and roll into a ball, then roll on a bed of crushed rice crispies or gluten-free cornflakes. Place each ball in a muffin cup and refrigerate for at least a couple of hours. Enjoy in moderation.